This Venezuelan Guasacaca is your new go-to! Packed with fresh avocados, vibrant herbs, and a tangy twist, it’s perfect for dipping, drizzling, or spreading on your favorite foods. Whether you’re grilling, snacking, or whipping up a family dinner, this easy recipe will bring a burst of bold, bright flavors to your table.
Oriana’s Thoughts On The Recipe
This Venezuelan guasacaca recipe is like a little piece of home for me! It’s creamy, smooth, fresh, and so versatile. Growing up, guasacaca was always on our table—whether we were grilling meat, frying plantains, or simply enjoying arepas or empanadas. It’s one of those recipes that instantly brightens any meal.
The thing I love most about guasacaca is that it’s a flavor-packed powerhouse. It’s perfect as a dip, dressing, or spread, and the best part? You can tweak it to fit your taste. Like it spicier? Add more garlic. Prefer a bit of tang? Increase the vinegar. It’s endlessly adaptable, and that’s what makes it a favorite in my kitchen.
In my family, the avocado is the star of the show. I keep the other flavors light so the avocado’s richness really shines. Trust me, this recipe is a crowd-pleaser. You’ll love how easy it is to make, and I promise your taste buds will be doing a happy dance with every bite!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Ripe Avocados: The creamy base of the sauce. Use ripe avocados for the best flavor and texture.
- Onion: Adds a bit of sharpness and depth. White onion works best, but you can use red for a milder flavor.
- Green Sweet Pepper: Adds sweetness and a slight crunch.
- Garlic: Provides a savory punch. Adjust the amount based on your taste.
- Cilantro: Gives the guasacaca its signature fresh flavor.
- Lime/Lemon/Vinegar: Adds a tangy brightness. You can use lime, lemon, or vinegar.
- Salt and Black Pepper: Essential for seasoning.
- Worcestershire Sauce (optional): Adds a savory depth and umami flavor. Make sure to use a gluten-free version if needed.
- Corn Oil (or Any Neutral-Tasting Oil): Helps emulsify the sauce and keeps it smooth.
Food Allergy Swaps
This recipe is naturally egg, dairy, gluten, nut, peanut-free, and vegan, making it suitable for most dietary needs with these minor adjustments.
Potential Recipe Challenges & Pro Tips
- Keeping It Fresh: Avocado oxidizes quickly, which can cause the guasacaca to brown. Pro Tip: Store the sauce in an airtight container and press plastic wrap directly onto the surface to minimize air exposure.
- Balancing the Flavors: Too much garlic or onion can overpower the avocado’s delicate flavor. Pro Tip: Start with a small amount of garlic and onion, taste, and adjust gradually until you’re happy with the balance.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Process or Blend
This is the best part! This recipe is quick and easy to prepare. Put everything into a food processor or a blender and process until you get the consistency you want. Taste and adjust seasoning if necessary.
Step 2 – Enjoy!
Extra Recipe Tips For Success
- Always use ripe avocados for the creamiest guasacaca.
- Adjust Consistency. If the sauce is too thick, add a splash of water or more vinegar to thin it out.
- Let the flavors meld by chilling the guasacaca for 30 minutes before serving.
- Garlic. You can add more garlic and/or onion to give it more kick.
- Oil. Feel free to change the type of oil used. I don’t like the taste of olive oil added, so I use corn or avocado oil.
Uses Suggestions
- Use as a dipping sauce for plantain chips, tortilla chips, or raw veggies.
- Drizzle over grilled meats, roasted vegetables, or salads.
- Spread on sandwiches, burgers, empanadas, or arepas for an extra layer of flavor.
Storing and Freezing Instructions
Storing: Keep in an airtight container in the fridge for up to 3 – 4 days. To prevent browning, press plastic wrap directly onto the surface of the sauce.
Freezing: I do not recommend freezing this sauce.
Frequently Asked Questions
Yes! Mash the avocados with a fork and finely chop the other ingredients for a chunkier texture.
While both use avocado, guasacaca has a smoother texture and includes ingredients like green bell pepper and vinegar, giving it a distinct flavor.
Absolutely! It’s a great make-ahead sauce. Just be sure to store it properly to maintain its fresh green color.
More Sauce Recipes You’ll Love!
- Easy Tzatziki Sauce [Greek Yogurt Sauce]
- Easy Chimichurri Sauce
- Easy Cilantro Mojo Sauce
- Venezuelan Sweet Corn Sauce
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Recipe Card
Venezuelan Guasacaca
Equipment
Ingredients
- 3 ripe avocados, peeled and seeded
- 1 medium onion, roughly chopped (about 1/2 cup)
- 1/2 green sweet pepper, seeded and roughly chopped (about 1/2 cup)
- 2 garlic cloves, peeled
- 1/2 cup fresh cilantro leaves (tightly packed)
- 1/4 cup (60 ml) lime or lemon juice or vinegar
- 2 teaspoons (8 g) salt or to taste
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce (optional)
- 1 cup (240 ml) corn or avocado oil or any neutral-tastion oil of your preference
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- This is the best part! This recipe is quick and easy to prepare. Put everything into a food processor or a blender and process until you get the consistency you want. Taste and adjust seasoning if necesary.
- Keeping It Fresh: Avocado oxidizes quickly, which can cause the guasacaca to brown. Pro Tip: Store the sauce in an airtight container and press plastic wrap directly onto the surface to minimize air exposure.
- Balancing the Flavors: Too much garlic or onion can overpower the avocado’s delicate flavor. Pro Tip: Start with a small amount of garlic and onion, taste, and adjust gradually until you’re happy with the balance.
- Always use ripe avocados for the creamiest guasacaca.
- Adjust Consistency. If the sauce is too thick, add a splash of water or more vinegar to thin it out.
- Let the flavors meld by chilling the guasacaca for 30 minutes before serving.
- Garlic. You can add more garlic and/or onion to give it more kick.
- Oil. Feel free to change the type of oil used. I don’t like the taste of olive oil added, so I use corn or avocado oil.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in May 2012. In January 2025, the photos and content were refreshed, but the recipe itself remains unchanged.
Oriana que receta tan espectacular. La guasacaca que quedo de película. Mil gracias !!!
Hola Caro!! Que chévere que te gusto! Gracias por tu comentario =)
This sauce is absolutely delicious! Very easy
Hello JK! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
How long will it last (covered in the fridge)?
Hi Lisa! Up to 5 days.
Facil de hacer wooohooo! perfecto para las mamas con vidas locas!!
Ahora si me pusiste como mi nombre: muy cool ofreciendo una delicia como esta y muy chill de no trajinar tanto!
Deliciosa la receta y se tan facil de hacer. Me encanta la palta (en Argentina se le dice asi) en sandwiches tambien 🙂
Pues no conocía la diferencia. Me encantan los aguacates.
Como los aguacates de México no hay dos…. Me gusto la receta del guacamole, pero en mi tierra lo dejamos muy picoso, para acompañarlo con los taquitos de carne asada.. Tipo parrillada…
Qué rico! Me encantan los aguacates! La receta está muy fácil de hacer, como me gusta! 🙂
Que delicia… Buena idea para sacarle jugo a nuestros aguacates mexinaos.
Ese guasacaca no lo había escuchado antes, pero leyendo los ingredientes se que me gustará comerlo en hamburguer y asados, Mmm!
La clase de recetas que mas me gustan. Las faciles y deliciosas. Te doy un 10, Oriana.
Saludos desde California!
¡Que rico!!! me encantó la receta!!!gracias Oriana, la voy a preparar 🙂
Que rico, es parecido al Guacamole, pero los ingrediemntes le dan un sabor diferente, voy a prepararlo, se ve delicioso acompanando chips o bocadillos variados.
Gracias por la receta
Delicioso!! lo hare este fin de semana que tengo un bbq!